Cranberry Pumpkin Bread

I love fall flavors – especially when they’re served warm! This cranberry pumpkin bread has just a little bit of tartness with each bit of cranberry, but just enough sweetness with the chocolate chips. It’s a bread we’ll be making from now until Christmas!

In a large bowl, sift together flour, sugar, pumpkin pie spice, baking soda and salt.

In another smaller bowl, whisk together eggs, pumpkin and canola oil. Pour these ingredients into your dry ingredient mixture. Mix until just combined (don't overmix!)

Fold in cranberries and chocolate chips.

Pour evenly into two 9x5" bread pans. Bake for 65-80 minutes, until a toothpick inserted into the center comes out clean. Let it cool for a few minutes before removing from baking pans and transferring to a wire rack to cool completely.

2 Comments

I was looking for a recipe to use some leftover pumpkin. I had slightly more than 1/2 of a 15 oz can, so I halved this recipe. I also used chopped walnuts instead of chocolate chips. I had fresh cranberries, which I cut in half. This bread turned out deliciously tender and had just the right amount of sweetness to counter the tart cranberries. I will definitely make it again! Thanks for sharing!

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